Cooking & Recipes - November 2007

2007-11-17 05:43:04 · 12 answers · asked by packman 3

2007-11-17 05:39:41 · 5 answers · asked by Anonymous

i have a recipe that i wanted to try for thanksgiving at my husbands grandmothers - the recipe calls for using 6oz. custard cups but it only makes 6 servings!! could i just forget the cups and bake it like a cobbler or something??

The recipes called Cinnamon Raisin Apple Indian Pudding

2007-11-17 05:38:01 · 3 answers · asked by Squirly_Girly 2

2007-11-17 05:34:29 · 6 answers · asked by Fauna 5

please make it simple and easy to understand

2007-11-17 05:34:29 · 10 answers · asked by Anonymous

I'm 15 and I LOVE TO COOK!! I have many of my own recipes already. Today, I just made a Michigan Chicken Salad from scratch. It includes:

-Chicken
-Mayonnaise/miracle whip
-celery
-relish
-red onion
-dried cherries
-walnuts
-lemon juice

I made this all just from scratch and basically just thought: this sounds good to put together, so I tried it and its marvelous! Would anyone else think that it would be good? If you would like to try it I can send the full recipe.

2007-11-17 05:31:22 · 12 answers · asked by ? 6

the use by date is for today--it has a slightly egg smell but nothing bad--still nice and red -not slimy --can we still eat it--we were going to cook it for a party tomorrow--??

2007-11-17 05:31:02 · 10 answers · asked by Ayden's Mommy 3

2007-11-17 05:27:50 · 6 answers · asked by Anonymous

For thanksgiving we roast chicken (because some people don't like turkey, and everyone likes chicken). In the past I've "marinated" turkey in applejuice for 24 hours before roasting, and it came out great (more like put it in a bag or bowl full of applejuice). Has anyone tried this with chicken, or do you know if it will taste as good? And if I do this, what other types of things would taste good with the apple flavor? I obviously want to stuff the inside for the taste, and was thinking about several ingredients:
Onions (chopped)
Apples (chopped)
Rosemary (fresh)
Thyme (not fresh)
Cinnamon (maybe)
If you know of any that will work great or will be terrible, please let me know, or if you know of others that will be good with the applejuice bath, feel free to add that too.

2007-11-17 05:22:28 · 6 answers · asked by Greg B 3

May sound stupid, but I seriously don't know.

2007-11-17 05:20:35 · 5 answers · asked by Anonymous

2007-11-17 05:18:32 · 5 answers · asked by LOST_fanatic:)! 4

me and a friend are making pies, we don't know if we should use already made pie crust, pie crust mix, or make it from scratch

what do you think we should do?

2007-11-17 05:17:16 · 19 answers · asked by Me 3

And like they need to be really impressive.

2007-11-17 05:16:59 · 8 answers · asked by therhappypetsmaster 1

Can I mix up my cornbread dressing (with broth and eggs) the day before and cook next day

2007-11-17 05:16:44 · 8 answers · asked by Brenda J Dixon 2

What is something I can make with eggs.

I dont want an omlet, scrambled, benidicks (sp), sunny side up.
Nothing like that.

Something different that you dont normally have everyday, or even every week, or month. Something that is rare, yet has ingredence that are in almost every average kitchen.

Thank you for your suggestions ahead of time

2007-11-17 05:04:55 · 25 answers · asked by Baby is finally here!! 5

2007-11-17 05:03:05 · 28 answers · asked by Anonymous

And if so, does it turn out moist and browned, or do you have to add something so it gets browned?

2007-11-17 04:47:32 · 5 answers · asked by Sophiesmama 6

2007-11-17 04:34:50 · 13 answers · asked by Anonymous

2007-11-17 04:24:52 · 7 answers · asked by Chess I 1

2007-11-17 03:53:33 · 9 answers · asked by monica 2

2007-11-17 03:42:22 · 13 answers · asked by Anonymous

On peeling a raw potato we sometimes run into black spots that must be cut out. Once in a while, the potato is so black it is discarded. That's OK. We're used to it.
My question is this. We also bake Idahoes. I can't recall ever opening a baked potato and seeing the black spots. What happens to the black spots when you bake. Where do they go?

2007-11-17 03:29:27 · 2 answers · asked by cj 1

I normaly use brownsuger and coca cola. just wont to try something new.

2007-11-17 03:17:50 · 9 answers · asked by big o 1

They are boneless pork chops. I'm tired of the same old ways I make them. I always either use my foreman grill or broil them.

2007-11-17 03:09:32 · 11 answers · asked by caliwyo 3

I have always used oysters, but last year we had sweet italian sausage stuffing and it was awesome so doing it again this year. What will you be putting in your stuffing?

2007-11-17 02:38:08 · 12 answers · asked by vivib 6

I bought a jar last week and decided chocolate sandwiches wasn't right for me so i just wondered if i could make some delicious desserts with it? Thanks.

2007-11-17 02:31:15 · 9 answers · asked by ieatbacon4breakfast 2

anyone got a simple tomato soup recipe? i looooooooove tomatoes

2007-11-17 02:30:20 · 9 answers · asked by etak2007 2

I remember hearing on the news that a certain type of pan was beneficial health wise to use...I think it was copper??
I remember the news lady saying that when you cook with these pans you get health benefits from the metal?
Does anyone know what kind I should get?? Is it copper??

2007-11-17 02:28:34 · 5 answers · asked by GD-Fan 6

I am doing a small Thanksgiving dinner this year and need a vegetable dish. I wanted to use the crock pot so I have room for my mashed potatoes and gravy on the stove.

I would like some squash and apple recipes if anyone has a good one, but am open to any veggie dishes you have as long as they are vegetarian.

Thanks!!

2007-11-17 02:17:08 · 7 answers · asked by Jacob's Mommy (Plus One) 6

About 2 pounds of chop meat.

2007-11-17 02:16:11 · 14 answers · asked by marlene g 4